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Paleo Pumpkin Muffins

Breakfast Gluten Free Paleo

These mildly sweet pumpkin muffins are sweetened with date sugar which provides a nice, subtle sweetness. If you are looking for more full-on sweet, try frosting with Date Lady Chocolate Spread. Alternatively, you can think ahead and make this very simple chocolate recipe to chop up and throw into your batter at the end.  

Makes 1 dozen

1 cup date sugar

1/2 cup coconut flour,

1/2 cup tapioca flour

1 tsp cream of tartar 

1/2 tsp baking soda 

1/2 tsp sea salt

1 tsp cinnamon 

1/2 tsp nutmeg 

6 eggs

2 tsp vanilla extract

2/3 cup pumpkin puree 

1/4 cup coconut oil, melted

Begin by pouring the date sugar into a large mixing bowl. (We don't use any non-clumping additives, preservatives or fillers in the Date Lady brand, so we always like to quickly break any loose clumps up before we get started.) After any clumps are broken up, stir in the rest of the dry ingredients until combined. At this point you can do it two ways. 1) Whisk wet ingredients in smaller bowl and add to dry or 2) Whisk wet ingredients all at once into dry. We always go for #2 when making these and the result is fluffy tasty muffins, but there are some of you out there that really need to get those eggs emulsified into the other wet ingredients first. We know who you are. And it's ok. 

There you have your batter, and unless you want to add some chocolate or walnuts or both, pour it in a greased muffin tin or silicone muffin tray. As people who really love to cook more than clean-up afterwards, we really love silicone muffin trays, just saying. Lastly, if you aren't planning to frost with Date Lady Chocolate Spread, we highly recommend a dusting of cinnamon and date sugar on top of the muffins before putting them in the oven. 

Now bake them at 350 for 30-35 until they are looking nice and done and perhaps even a slight bit browned. 

Enjoy! 



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